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This recipe is from the collection of Becky Hardin, better known as The Cookie Rookie.
Preheat oven to 350°F.
Place the cream cheese, parmesan cheese, beer, 1 cup of the mozzarella/provolone blend, pepper, paprika, and garlic powder into a high-powered blender. Blend until fully combined.
Pour mixture into a large bowl and stir in the corn, bacon, cilantro, and the remaining 1 cup shredded cheese.
Spoon mixture into an oven-safe baking dish and sprinkle with additional bacon.
Cook for 15–20 minutes, or until mixture is hot and bubbly.
Sprinkle with extra cilantro and serve with chips.